Vegan Tofu Schnitzel
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
3
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Calories
347 kcal
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Course
Main Course
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Cuisine
European
Vegan Tofu Schnitzel
Description
This plant-based schnitzel begins by pressing extra-firm tofu to remove moisture, then slicing it into thin cutlets shaped roughly like chicken breasts. These slices are marinated in a mix of water or stock, soy sauce, garlic powder, and poultry seasoning to infuse flavor. A wet batter combines non-dairy milk, flour, soy sauce, black pepper, onion powder, garlic powder, poultry seasoning, and salt, carefully mixed to a thickness that adheres properly. Separately, seasoned breadcrumbs with salt and pepper are prepared for coating.
The breading process involves dipping marinated tofu into the batter, then pressing it into the breadcrumb mixture for a thorough coating. The tofu cutlets are then fried in neutral oil until the exterior is crisp and golden brown, ensuring the inside remains tender. This method provides a plant-based dish with a satisfying crunch and savory seasoning that stands in for traditional meat schnitzel.
To accommodate dietary needs, the recipe notes gluten-free options by substituting gluten-free flour and breadcrumbs, and soy-free alternatives by using chickpea or other non-soy tofu varieties.
Ingredients
For the Tofu
- 14 ounces tofu pressed for at least 15 minutes, extra firm
For the Marinade
- 1/2 cup water or stock
- 1/2 teaspoon garlic powder
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon poultry seasoning or use concentrated bouillon
For the Batter
- 1/2 cup non-dairy milk
- 4 tablespoons flour
- 1 tablespoon soy sauce
- 1 teaspoon black pepper freshly ground
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon poultry seasoning or all purpose seasoning
- 1/2 teaspoon salt
For the Breadcrumbs
- 1 1/4 cup breadcrumbs or panko
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
To Fry the Tofu Cutlets
- 1 tablespoon neutral cooking oil or more, as needed, generic cooking oil
Instructions
Prep and marinate the tofu.
- Press the tofu if you haven't already. Then, slice it into 3 slices that are each 1⁄4” thick. I usually also remove chop some from the edges, so that slices resemble chicken breast shape.
- Make your marinade by mixing all of the marinade ingredients together in a shallow bowl until well combined.
- Add the tofu cutlets to the marinade, and flip and coat both sides. Let this sit while you prepare your batter and the breadcrumb mixture.
Prepare the batter and breading.
- Add all of the batter ingredients to another shallow bowl, and mix really well. It'll take a minute for the flour to mix in. If the mixture is too thin, you can mix in another 1 to 2 teaspoons of flour. You want the batter to be thick enough that it can coat the tofu cutlets and not completely fall off.
- For the breading, combine the breadcrumbs, salt, and black pepper in a shallow bowl and set aside.
Bread and fry the tofu.
- Now, make your breading station by arranging your three bowls so you can easily transfer the tofu from the marinade bowl to the batter bowl and then to the breadcrumb mixture.
- Use a fork to transfer each tofu cutlet into the batter from the marinade and then flip to coat well with the batter. Use a different fork to transfer the tofu cutlet to the breadcrumb bowl, and using a spoon, sprinkle breadcrumbs all over, so that the breadcrumbs stick all over the tofu cutlet.
- Transfer this tofu cutlet back to the batter to coat it again, and use a spoon to drizzle some of the batter all over the tofu. Then, transfer back to the breadcrumb mixture to coat it with more of the breadcrumbs.
- Heat a skillet over medium heat. Add a tablespoon of oil to the skillet, and then transfer the breaded tofu cutlet to the skillet.
- Repeat the double breading process for the remaining tofu cutlets, and add them to the skillet, as well. Cook until the cutlets are golden on one side. Then, use a spatula to flip them and continue to cook until they're golden on the other side, as well. This will take anywhere from 5 to 8 minutes, depending on your skillet and the pan and the stove. Drizzle some more oil if needed.
- Once the cutlets are cooked and golden on both sides, you also want to move the cutlets around to the edges of the pan, so that they can get golden on the shorter edges, as well.
- Remove the cutlets from the pan, and put them on a cooling rack, so that they don't sweat and soften that nice, crispy breading. Serve these immediately with sliced lemon and gravy or a sauce or dip of your choice. You can also serve this over salad or pasta or with mashed potatoes and gravy.
Notes
- Press tofu for at least 15 minutes to remove excess moisture before slicing and marinating.
- Use gluten-free flour and breadcrumbs, and tamari instead of soy sauce to make the recipe gluten-free.
- For a soy-free version, substitute tofu with chickpea flour tofu or alternatives like pumpkin seed tofu.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 698mg | 29% |
| Potassium | 378mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 197mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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